Thermal expansion of flour-water dough measured with a dynamic mechanical analyzer

Cereal Chemistry

Volumn 76, Issue 1, 1999, Pages 87-91

  Wang, F C ^a   Sun, X S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DYNAMICS; FOOD PRODUCTS; GELATION; REGRESSION ANALYSIS; STARCH; WATER ABSORPTION;

ABSORPTION LEVELS; BAKING METHODS; BREAD BAKING; DYNAMIC MECHANICAL ANALYZER; MATRIX FORMATION; ONSET TEMPERATURE; SCAN RANGE; TEMPERATURE SCANS; THERMAL EXPANSION COEFFICIENTS; WHEAT FLOURS;

THERMAL EXPANSION;

GLUTEN; STARCH; WATER;

ANALYZER; ARTICLE; BREAD; CULTIVAR; FLOUR; GELATINIZATION; HEATING; MECHANICS; TEMPERATURE; THERMODYNAMICS; VAPOR; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 0032913508     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.1.87     Document Type: Article

References (27)

1. Abboud, A. M., and Hoseney, R. C. 1984. Differential scanning calorimetry of sugar cookies and cookie dough. Cereal Chem. 61:34-37.
2. Abboud, A. M., Rubethaler, G. C., and Hoseney, R. C. 1985a. Effect of fat and sugar in sugar-snap cookies and evaluation test to measure cookie flour quality. Cereal Chem. 62:124-129.
3. Abboud, A. M., Rubethaler, G. C., and Hoseney, R. C. 1985b. Factors affecting cookie quality. Cereal Chem. 62:130-133.
4. Abdelrahman, A., and Spies, R. 1986. Dynamic theological studies of dough system. Pages 87-103 in: Fundamentals of Dough Rheology. H. Faridi and J. M. Faubion, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
5. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 08-01, approved April 1961, revised October 1981 and October 1986; Method 10-10B, approved November 1995; Method 44-15A, approved October 1975, revised October 1981 and October 1994; Method 46-13, approved October 1976, revised October 1986, reviewed October 1994; and Method 54-40A, final approval November 1995. The Association: St. Paul, MN.
6. Attenburrow, G., Barnes, D. J., Davies, A. P., and Ingman, S. J. 1990. Rheological properties of wheat gluten. J. Cereal Sci. 12:1-14.
7. Baker, J. C., and Mize, M. D. 1939a. Effect of temperature on dough properties, I. Cereal Chem. 16:517-533.
8. Baker, J. C., and Mize, M. D. 1939b. Effect of temperature on dough properties, II. Cereal Chem. 16:682-695.
9. Bloksma, A. H. 1986. Rheological aspects of structural change during baking. Pages 171-178 in: Chemistry and Physics of Baking. J. M. V. Blanshard, P. J. Frazier, and T. Galliard, eds. R. Chem. Soc.: London.
10. Davies, A. P. 1986. Protein functionality in baking products. Pages 89-104 in: Chemistry and Physics of Baking. J. M. V. Blanshard, P. J. Frazier, and T. Galliard, eds. R. Chem. Soc.: London.
11. Doescher, L. C., Hoseney, R. C., and Milliken, G. A. 1987a. A mechanism for cookie dough setting. Cereal Chem. 64:158-163.
12. Doescher, L. C., Hoseney, R. C., Milliken, G. A., and Rubenthaler, G. L. 1987b. Effect of sugars and flours on cookie spread evaluated by time-lapse photography. Cereal Chem. 64:163-167.
13. Donovan, J. W. 1979. Phase transition of the starch-water system. Biopolymer 18:263-276.
14. Dreese, P. C., Faubion, J. M., and Hoseney, R. C. 1988. Dynamic rheological properties of the flour, gluten, gluten-starch dough. I. Temperature-dependent change during heating. Cereal Chem. 65:348-353.
15. Elton, G. A. H., and Fisher, N. 1966. A technique for the study of the baking process and its application to the effect of fat on baking dough. J. Sci. Food Agric. 17:250-254.
16. Ghiasi, K., Hoseney. R. C., and Varriano-Marston, E. 1982. Gelatinization of wheat starch. III. Comparison by differential scanning calorimetry and light microscopy. Cereal Chem. 59:258-262.
17. Ghiasi, K., Hoseney. R. C., and Varriano-Marston, E. 1983. Effect of flour components and dry ingredients on starch gelatinization. Cereal Chem. 60:58-61.
18. Hasatani, M., Arai, N., and Itaya, Y. 1992. Effect of drying on heat transfer of bread during baking in oven. Drying Technol. 10:623-639.
19. Hibber, G. E., and Parker, N. S. 1976. Gas pressures-volume-time relationships in fermenting doughs. I. Rate of production and solubility of carbon dioxide in dough. Cereal Chem. 53:338-346.
20. Hoseney, R. C. 1986. Component interaction during heating and storage of baking products. Pages 216-217 in: Chemistry and Physics of Baking. J. M. V. Blanshard, P. J. Frazier, and T. Galliard, eds. R. Chem. Soc.: London.
21. Khan, N., and Elahi, M. 1980. A rapid batter expansion method for testing the baking quality of flours. J. Food Technol. 15:43-47.
22. Kilborn, R. H., Preston, K. R., and Kubota, H. 1990. Description and application of an experimental heat sink oven equipped with a loaf height tracker for the measurement of dough expansion during baking. Cereal Chem. 67:443-447.
23. Mizukushi, M., Maeda, H., and Amano, H. 1980. Model studies of cake baking. II. Expansion and heat set of cake batter during baking. Cereal Chem. 57:352-355.
24. Moore, W. R., and Hoseney, R. C. 1986. The effect of flour lipids on the expansion rate and volume of bread baked in a resistance oven. Cereal Chem. 63:172-174.
25. Murayama, T. 1978. Dynamic Mechanical Analysis of Polymeric Material. Elsevier Scientific: Amsterdam.
26. Weipert, D. 1997. Determining Theological properties of cereal products using dynamic mechanical analysis in compression mode. Cereal Foods World 42:132-137.
27. Zolotov, E. B., and Tropp, V. D. 1981. Improved apparatus for determining the physical and mechanical properties of dough during expansion. Food Science and Technology Abstracts Database (1969-1989). On-line publication of the Kansas State University Library: Manhattan, KS.